the butter and sugar until light and fluffy.
Add the eggs one at a
time, beating between each one.
Add the vanilla, and mix through.
the dry ingredients in, alternating with the milk.
Fill cupcakes cases
3/4 of the way full with the batter, and bake for 12-15 minutes.
Place sugar & water in a pot and
bring it to the boil for around 3 -5 minutes. You want the syrup to
thicken and form big "bubbles" when it boils, but not caramelize.
your egg whites for the same amount of time, keeping an eye on your
syrup to make sure it doesn't brown.
While still whisking, pour the hot
syrup down the side of the mixing bowl.
When all sugar syrup has been
added it should look thick and fluffy.
Continue to beat until your
meringue mixture is cool to the touch (could take anything up to 10
butter into blocks, and add bit by bit to the meringue mixture,
When all butter is added it will not take long
for the mixture to turn into nice thick smooth buttercream.
happenes, slow down the mixer and add 1 tsp of vanilla extract.
At this stage you can also choose to colour or flavour your icing - use
powder food colouring, as it give a great, intense colour, but doesn't
"water down" your icing.
Reprinted with permission of The Gorgeous Gourmet
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